嘉宝果酒渣营养成分分析
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摘要
分析嘉宝果经酿制红酒及蒸馏白酒后酒渣的营养成分,为制酒副产物再利用提供理论依据。以嘉宝果及其嘉宝果酒渣为原材料,测定其还原糖、粗蛋白、铁、镁、锰、锌、钙、氨基酸含量,比较果实及酒渣营养成分含量差异。结果表明,嘉宝果经发酵红酒后其还原糖含量显著下降;蛋白质、矿物质元素及17种氨基酸含量均显著提高;必需氨基酸占氨基酸总量的百分比(EAA/TAA)由34.73%升至39.23%,接近FAO/WHO的理想模式(40%),必需氨基酸与非必需氨基酸之比(EAA/NEAA)由53.21%升至64.54%,高于FAO/WHO的理想模式(60%)。红酒酒渣再经蒸馏还原糖含量显著提高,但仍远低于发酵前;蛋白质、锌含量、14种氨基酸、EAA/TAA及EAA/NEAA值无明显变化;铁、镁、锰、钙及碱性氨基酸含量显著降低,除镁外仍显著高于发酵前。
The nutritional value of jaboticaba residues was to analyze after fermentation and distilling,providing a theoretical basis for utilization of jaboticaba residue. The nutritional components including crude protein,reducing sugar,amino acids,mineral elements(Fe, Mg, Mn, Zn, Ca) of jaboticaba and jaboticaba residues were determined and compared. Results showed the content of reducing sugar of jaboticaba was significantly decreased after fermentation, but the contents of crude protein,mineral elements(Fe,Mg,Mn,Zn,Ca) and 17 commom amino acids were significantly increased. The ratio of essential amino acids to total amino acids(EAA/TAA) was raised from 34.73% to 39.23%,and the ratio of essential amino acids to non-essential amino acids(EAA/NEAA) was raised from 53.21% to 64.54%. Thus, the EAA/TAA value of wine residue was close very much to FAO/WHO protein models(EAA/TAA 40%), and the EAA/NEAA value was higher than FAO/WHO protein models(EAA/NEAA 60%). After the distillation of wine residue,the content of reducing sugar was increased significantly,but it was still much lower than that of jaboticaba before fermentation. From fermentation to distillation,the contents of crude protein and Zn remained basically unchanged,but the contents of Fe,Mg,Mn and Ca were significantly decreased,and Fe,Mn and Ca were still significantly higher than that of jaboticaba before fermentation.
The nutritional value of jaboticaba residues was to analyze after fermentation and distilling,providing a theoretical basis for utilization of jaboticaba residue. The nutritional components including crude protein,reducing sugar,amino acids,mineral elements(Fe, Mg, Mn, Zn, Ca) of jaboticaba and jaboticaba residues were determined and compared. Results showed the content of reducing sugar of jaboticaba was significantly decreased after fermentation, but the contents of crude protein,mineral elements(Fe,Mg,Mn,Zn,Ca) and 17 commom amino acids were significantly increased. The ratio of essential amino acids to total amino acids(EAA/TAA) was raised from 34.73% to 39.23%,and the ratio of essential amino acids to non-essential amino acids(EAA/NEAA) was raised from 53.21% to 64.54%. Thus, the EAA/TAA value of wine residue was close very much to FAO/WHO protein models(EAA/TAA 40%), and the EAA/NEAA value was higher than FAO/WHO protein models(EAA/NEAA 60%). After the distillation of wine residue,the content of reducing sugar was increased significantly,but it was still much lower than that of jaboticaba before fermentation. From fermentation to distillation,the contents of crude protein and Zn remained basically unchanged,but the contents of Fe,Mg,Mn and Ca were significantly decreased,and Fe,Mn and Ca were still significantly higher than that of jaboticaba before fermentation.
引文
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[21]陈颀,包显颖,苏云,等.白酒糟酿酒酵母培养物营养成分分析及其在猪饲料中的应用价值评估[J].动物营养学报,2017,29(8):2 826-2 835.
[22]何志平,陈廷登,唐振兴.啤酒酵母的营养和风味价值[J].酿酒科技,2003(2):70-71,73.
[23]冯昕炜,许贵善.发酵葡萄渣营养成分分析[J].塔里木大学学报,2011,23(2):97-99.
[24]吴惠玲,王志强,韩春,等.影响美拉德反应的几种因素研究[J].现代食品科技,2010,26(5):440-444.
[25]付莉,李铁刚.简述美拉德反应[J].食品科技,2006,31(12):9-11.
[26]Ashoor S H,Zent J B.Maillard browning of common amino acids and sugars[J].Journal of Food Science,1984,49(4):1 206-1 207.
[2]唐丽,袁婷婷,钟秋平.嘉宝果营养成分分析[J].经济林研究,2014,32(2):120-124.
[3]邱珊莲,林宝妹,张少平,等.嘉宝果果实不同部位营养成分分析[J].福建农业科技,2018(1):1-3.
[4]Leite-Legatti A V,Batista A G,Dragano N R V,et al.Jaboticaba peel:Antioxidant compounds,antiproliferative and antimutagenic activities[J].Food Research International,2012,49(1):596-603.
[5]邱珊莲,林宝妹,洪佳敏,等.树葡萄植株不同部位醇提物抗氧化及抑制α-葡萄糖苷酶活性的比较研究[J].果树学报,2018,35(3):311-318.
[6]Popenoe W.Manual of tropical and subtropical fruits[M].Macmillan:New York,1974:474.
[7]Santos D T,Meireles M A A.Jabuticaba as a source of functional pigments[J].Pharmacognosy Reviews,2009(5):137-142.
[8]Silva M C,Souza V B D,Thomazini M,et al. Use of the jabuticaba(Myrciaria cauliflora)depulping residue to produce A natural pigment powder with functional properties[J].LWT-Food Science and Technology,2014,55(1):203-209.
[9]Gurak P D,Bona G S D,Tessaro I C,et al.Jaboticaba pomace powder obtained as a co-product of juice extraction:A comparative study of powder obtained from peel and whole fruit[J].Food Research International,2014,62(8):786-792.
[10]Souza A C P,Gurak P D,Marczak L D F.Maltodextrin,pectin and soy protein isolate as carrier agents in the encapsulation of anthocyanins-rich extract from jaboticaba pomace[J].Food and Bioproducts Processing,2017(11):1 86-194.
[11]马宗海,闫治斌,王学,等.葡萄酒渣复混肥对制种玉米田改土培肥效应研究[J].中国种业,2015(10):54-57.
[12]孔祥浩,郭金双.葡萄酒渣饲用研究[J].饲料研究,1996(6):15-16.
[13]李文蕾,李双石,章宇宁,等.葡萄酒渣多酚的提取工艺优化[J].酿酒科技,2013(6):97-99.
[14]钦传光.从葡萄酒渣中提取花色苷的研究[J].精细化工,1997,14(1):59-61.
[15]刘炳铄,陈杰,陈成,等.葡萄酒渣中活性物质白藜芦醇的开发[J].酿酒,2009,36(1):33-36.
[16]田丽婷,马龙,张煌,等.从葡萄酒厂废渣中提取齐墩果酸的工艺研究[J].新疆医科大学学报,2006,29(3):191-193.
[17]王允祥,王杰.葡萄皮糟酿造香醋工艺技术[J].中国调味品,1998(7):22-23.
[18]李凤英,崔蕊静,李春华,等.葡萄皮、葡萄籽多酚饮料的研制[J].食品与发酵工业,2003,29(12):107-109.
[19]尹娟,成钢,阳晓艳.葡萄酒副产物的深度利用——酿酒皮渣的美容效果研究[J].酿酒科技,2016(3):110-112.
[20] Lima A D J B,Corra A A D,Dantas-Barros A M,et al.Sugars,organic acids,minerals and lipids in jabuticaba[J].Revista Brasileira De Fruticultura,2011,33(2):540-550.
[21]陈颀,包显颖,苏云,等.白酒糟酿酒酵母培养物营养成分分析及其在猪饲料中的应用价值评估[J].动物营养学报,2017,29(8):2 826-2 835.
[22]何志平,陈廷登,唐振兴.啤酒酵母的营养和风味价值[J].酿酒科技,2003(2):70-71,73.
[23]冯昕炜,许贵善.发酵葡萄渣营养成分分析[J].塔里木大学学报,2011,23(2):97-99.
[24]吴惠玲,王志强,韩春,等.影响美拉德反应的几种因素研究[J].现代食品科技,2010,26(5):440-444.
[25]付莉,李铁刚.简述美拉德反应[J].食品科技,2006,31(12):9-11.
[26]Ashoor S H,Zent J B.Maillard browning of common amino acids and sugars[J].Journal of Food Science,1984,49(4):1 206-1 207.